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Franklin is coming to Sydney. This is not a drill.

Written by
Emily Lloyd-Tait

Why travel for food when the celebrated chefs will come to you.

Tassie has a long history of punching well above its weight when it comes to destination dining, and right now Franklin is the hardest restaurant to get into when you're headed south for a spot of weird art and whisky.

But now you can save your flight money (and your winter woolies) and use that cash on tickets to a one-off dinner featuring Franklin's famed chef, David Moyle at Icebergs Dining Room and Bar. It's on Thursday, Aug 4 at 6.30pm and it's only going to cost $120 for the three-course dinner, plus $80 with matched natural wines chosen by wine expert Giorgio De Maria and sommelier James Hird. 

In his Tasmanian kitchen Moyle's menus tend to feature local aquaculture like octopus, calamari, sea urchin, periwinkles and clams, so prepare for a menu of fresh seafood and local produce with a low intervention approach to the cooking.

We all love a minibreak, but sometimes the holiday comes to you, and that's pretty sweet too. 

Reservations here or call 02 9365 9000

Photograph: supplied

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